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Puntarelle alla romana is a Roman winter salad built from thin curls of chicory sprouts and a garlicky anchovy dressing that clings to every ridge. The shoots come from a variety of Catalonia chicory grown mostly around Rome, and once you slice and ice-bath them, they twist into loose spirals that hold dressing far better than flat leaves ever could.
I first had this at a trattoria near Testaccio market, where the puntarelle was so cold and crisp it nearly snapped. The dressing is what makes the dish: anchovies mashed into garlic and vinegar, then loosened with olive oil until it’s almost creamy.
This isn’t a salad you throw together at the last minute. The soaking step matters. Skip it or rush it, and the puntarelle stays straight and stringy instead of curling into the crunchy spirals that make this dish worth ordering twice at a trattoria.
You’ll find puntarelle at Italian markets from November through March. Outside that window, I’ll note a substitute below, though the texture won’t match exactly.
Why You’ll Love This Recipe
- Ice bath curls the chicory into crunchy, dressing-catching spirals
- Anchovy garlic dressing takes five minutes to whisk together
- No stove needed, the whole salad stays raw
- Classic Roman winter antipasto that predates most trattoria menus
Ingredient Notes
- puntarelle: Look for pale green shoots with a tight, unblemished base. Wilted or yellowing tips mean it’s past its prime, and curly endive is the closest stand-in if you can’t find it.
- anchovy fillets: Use oil-packed fillets, not the salt-packed whole kind, unless you’re prepared to rinse and bone them yourself.
- garlic: One clove gives a background hum, two makes the dressing assertive. I use two.
- red wine vinegar: White wine vinegar works too, it just mutes the color of the dressing slightly.
- extra virgin olive oil: Use a fruity, not overly bitter oil here since it’s the main flavor carrier besides the anchovy.
- black pepper: Crack it fresh at the end so it doesn’t turn gritty sitting in the dressing.
Puntarelle alla Romana with Anchovy-Garlic Dressing
Ingredients
Method
- Trim the puntarelle, pulling off the tough dark green outer leaves until you're left with the pale, hollow inner shoots.
- Separate the shoots and slice each one lengthwise into thin strips, no wider than a matchstick.
- Drop the strips into a large bowl of ice water with plenty of ice cubes. Let them soak for 45 minutes to 1 hour until they curl into tight spirals.
- While the puntarelle soaks, mash the anchovy fillets and garlic together on a cutting board using the flat of your knife until it forms a rough paste.
- Scrape the paste into a small bowl and whisk in the red wine vinegar.
- Slowly whisk in the olive oil until the dressing looks slightly thickened and emulsified. Season with black pepper and a small pinch of salt if needed.
- Drain the curled puntarelle and spin it dry in a salad spinner, or pat it dry with a clean towel.
- Toss the puntarelle with the anchovy dressing right before serving, making sure every curl gets coated.
- Taste and adjust with more black pepper or a splash of vinegar if it needs brightening. Serve immediately.
Notes
- Soak sliced puntarelle at least 45 minutes for proper curling.
- Dress only right before serving to avoid wilting.
- Mash anchovies into paste for a smoother, more even dressing.
- Use oil-packed anchovy fillets, not salt-packed, for convenience.
Tips for Success
- Trim the puntarelle down to the pale, tender shoots only. Discard the tough dark green outer leaves before slicing.
- Cut the shoots lengthwise into thin strips no wider than a matchstick so they curl properly in the ice water.
- Soak the sliced puntarelle for at least 45 minutes. Shorter soaks leave the strips straight instead of spiraled.
- Mash the anchovies and garlic into a paste with the flat of your knife before whisking in the vinegar.
- Dress the salad right before serving since puntarelle wilts fast once the vinegar hits it.
Variations
- Add a handful of shaved Parmigiano Reggiano at the end for a nuttier, saltier finish that plays well with the anchovy.
- Swap red wine vinegar for lemon juice if you want a brighter, less sharp dressing.
- Use curly endive or frisee when puntarelle is out of season, soaking it the same way for a similar crunch.
Storage and Reheating
Puntarelle alla romana is best eaten within an hour of dressing since the vinegar wilts the shoots and the curls go limp. If you need to prep ahead, slice and ice-soak the puntarelle up to a day in advance, then keep it drained and covered in the fridge.
Make the dressing separately and store it in a sealed jar in the fridge for up to 3 days. Toss everything together only right before you serve it.
There’s nothing to reheat here since the dish is never cooked. Keeping the components cold and combining them at the last minute is the only method that works.
Serving Suggestions
Puntarelle alla romana works as an antipasto alongside cured meats and a wedge of pecorino, the sharp cheese standing up to the anchovy dressing. It’s also a classic side for roasted or grilled meats since the bitterness cuts through richer dishes.
I like it next to a simple roast chicken or grilled lamb chops, with crusty bread on the side to mop up the extra dressing.
For a full Roman-style meal, start with this salad, follow with cacio e pepe, and keep dessert light, maybe just fruit.
FAQ
Why won’t my puntarelle curl in the ice water?
Puntarelle won’t curl if the strips are cut too thick or the water isn’t cold enough. Slice the shoots as thin as a matchstick and use water with actual ice cubes floating in it, not just cold tap water. Give it a full 45 minutes. Some thicker shoots need up to an hour to spiral properly.
Can I use curly endive instead of puntarelle?
Yes, curly endive or frisee makes a decent substitute when puntarelle is out of season. Slice it into thin ribbons and soak it in ice water the same way, though it won’t curl as tightly as true puntarelle. The flavor is milder, so the anchovy dressing will taste stronger by comparison.
Can I make the anchovy garlic dressing ahead of time?
Yes, the dressing keeps well in a sealed jar in the fridge for up to 3 days. The garlic and anchovy flavor actually deepens a bit overnight. Just whisk it again before using since the oil and vinegar separate on standing.
What goes well with puntarelle alla romana?
Puntarelle alla romana pairs well with cured meats, pecorino romano, and grilled or roasted meats like lamb chops or roast chicken. The bitterness and sharp dressing cut through richer, fattier dishes. Crusty bread on the side is good for soaking up leftover dressing.
Is puntarelle alla romana gluten free?
Yes, puntarelle alla romana is naturally gluten free since it’s just chicory shoots, anchovies, garlic, vinegar, and olive oil. Double check your anchovy fillets, since some brands pack them in a marinade with additives, though this is rare. Serve it as is for a gluten free antipasto.
What’s the difference between puntarelle and regular chicory?
Puntarelle is a specific variety of Catalonia chicory grown mainly around Rome, harvested for its thick, hollow shoots rather than its leaves. Regular chicory or endive is grown for the leaves and has a flatter, less crunchy texture. Puntarelle’s shoots are what curl in ice water and give the salad its crunch.